Innovative Gelstar technology for healthy, high-quality frozen desserts

摘要

Microcrystalline cellulose products have a long history of use as effective stabilizers in a wide range of food and beverage applications including ice cream, bakery, creams and beverages. All of these industries have specific needs that are most effectively addressed with application-specific products rather than by general purpose products. The ice cream industry is no exception and recently demands in the ice cream industry have driven ingredient innovation to more effectively address the particular needs of that industry. There is an ever-increasing demand for more effective stabilizers for the development of ice cream products that are simultaneously healthy and indulgent. In addition, like many industries, there is an urgent need to address pressures related to recipe cost increases, without compromising on eating quality and stability. In response, FMC has developed a new range of products, based on co-processed micro-crystalline cellulose and carboxymethyl cellulose technology. This range, commercialized under the Gelstar~(R) tradename, contains products targeted for various frozen dessert recipes, including both dairy and vegetable-fat based. Microcrystalline cellulose is typically referred to as 'cellulose gel' in the US or simply 'cellulose' in Europe. Carboxymethyl cellulose is commonly referred to as 'cellulose gum'.